A baked kale chips recipe is easy to make. It has a certain vegetal flavor that you either love or hate. No matter which camp you’re in, it’s hard to resist the deliciousness of these crispy chips, which are subtly spicy from togarashi powder. Warning: Once you start snacking, it’ll be hard to stop.

What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled as shichimi togarashi). Or you could make your own.

It’s best to use dinosaur kale (also known as black kale, Lacinato, or cavolo nero) rather than curly kale because its broad, flat leaves crisp up more evenly.

Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Using a pastry brush, coat a baking sheet with a thin layer of olive oil; set aside.

2Combine the salt, sugar, and togarashi in a small bowl; set aside.

3Remove and discard the center ribs and stalks of the kale. Tear the leaves into rough 3-inch pieces. Wash the leaves and dry them thoroughly.

4Place half of the leaves in a large bowl, drizzle with 1 1/2 teaspoons of the oil, and toss with your hands until the leaves are thoroughly coated. Sprinkle with half of the togarashi mixture (about 3/4 teaspoon) and toss again with your hands until the leaves are thoroughly coated. Place the leaves in a single, even layer on the prepared baking sheet.

5Bake until the kale chips are crisp, about 8 to 10 minutes. Remove from the oven, place the baking sheet on a wire rack, and let the chips cool for about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the remaining kale, oil, and togarashi mixture. Serve immediately, or store in an airtight container for up to 5 days.

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15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.